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Sweet Potato Soul

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I'm Jenne Claiborne! Join me in my kitchen and learn how to create delicious, healthy, and easy-to-make vegan recipes! In addition to the tantalizing vegan goodies, I also share my tips for living a healthy plant-based life. If you want to eat better, have more fun in the kitchen, learn to cook, get healthy, lose weight, improve your digestion, have clear skin, boost your energy, and feel more confident, then you are going to love Sweet Potato Soul. In the videos you'll see how easy it can be to eat a vegan diet that is incredibly delicious, nutritious, and beautiful. In my channel I will show you how to make fantastic vegan breakfast, vegan desserts and baked goods, vegan holiday recipes, vegan salads, easy vegan meals, 5 ingredient vegan meals, and exotic vegan dishes from around the world. In my Q&A videos you'll learn things like how to get enough protein as a vegan, how to get beautiful skin and hair, and how to lose weight as a vegan. Subscribe to my channel!

22 May 2017 at 10:29pm
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Recipe below…

Purchase Gene Baur’s book “Living the Farm Sanctuary Life” wherever books are sold

The winner of the giveaway is Celeste Orlosky 🙌🏾


Slightly adapted from my recipe in “Living the Farm Sanctuary Life”

serves 4

3 tbsp grapeseed oil

1 medium yellow onion, diced

2 cloves garlic, minced

3 celery stalks, chopped

1 green pepper, chopped

14-oz can diced tomatoes

14-oz can chickpeas, drained and rinsed

1 package tempeh, cubed

1 can green jackfruit, shredded

1 cup brown rice

2 cups vegetable broth (or one vegetable bouillon cube + 2 cups of water)

3 bay leaves

1 tablespoon Creole seasoning

1 teaspoon vegan Worcestershire sauce

1 teaspoon hot sauce + more to taste

½ cup fresh parsley, chopped

Preheat a large dutch oven, or heavy bottom pot, over medium heat. Add the oil, followed by the onions, garlic, and celery. Cook until onion is translucent, then add the green pepper, tomatoes, chickpeas, tempeh, jackfruit, and rice. Stir well.

Pour in the vegetable broth and bay leaves, and bring to a simmer.

Cook with lid ajar until the rice is tender, about 30 minutes.

Stir in the Creole seasoning, vegan Worcestershire sauce, and hot sauce. Stir well, cook for a final 10 minutes. Season to taste with salt, pepper, and more hot sauce.

Serve hot, and top with fresh parsley.


Thanks for watching!! Make sure to subscribe to my channel. New videos every week ✌🏿❤️ @sweetpotatosoul

For great free vegan recipes and inspiration visit:

Keep in touch!!






"Ayo Ayo Nene" by Mor Thiam

"Soul Island" by The Meters

"Big Chief" and "How Long Has That Train Been Gone" by Professor Longhair

"Yes We Can" by Lee Dorsey

Find the songs from this video (and lots of others) on the Sweet Potato Soul spotify playlist!

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TAGS: vegan podcasts, vegan food blogs, vegan blogs, vegan youtubers, vegan youtube, vegan feeds, vegan videos, vegan shows, vegan news, vegan media, vegan tv, vegan video Other projects I'm working on:
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